Instructions

Heat olive oil over medium-high heat in a large saucepot. Add sausage and fennel and cook for 2 to 3 minutes, stirring occasionally, until lightly browned. Stir in clams and garlic and continue cooking for 1 minute. Pour in white wine, cover and cook for 3 to 5 minutes on high until all clams have opened. Turn heat down to low and stir in olives, parsley and butter. Serve with grilled or toasted crusty bread.